Hello, thanks for choosing this lesson.

My name's Mr. Ballam, and this lesson is about making fruit scone wedges.

Let's get started, shall we? So what are we going to learn or be able to do by the end of this lesson? Well, you're going to use your food skills to make the fruit scone wedges.

Doesn't that sound good? And I've got some keywords that we're gonna go through in the lesson.

So I want you to think about these carefully as we go through the lesson today.

The first word is scone, and this is a type of baked cake made with flour, a fat, like butter for example, and milk.

The second word is rubbing-in, and it's an action.

It's to rub a fat into flour.

The next one is shaping, and this is to form or shape a dough.

So for example, it might shape it into a round, an oval, or a wedge.

And lastly, baking.

And this is to cook food in dry heat, such as in an oven.

So let's get started with the first part of the lesson, which is all about scone recipe origins.

Now scones are thought to have originated from Scotland in about 1500s, so a long while ago.

And they're types of baked cakes, and they're made from flour, a fat, so for example a baking block or butter, and also milk.

An afternoon tea often includes scones served with jam and cream.

You can see them on the screen here.

In the United States of America, scones are called biscuits.

And also there, biscuits are called cookies.

So there is different words used throughout the world for things that we bake and eat.

Now, traditionally scones are cut using a scone cutter.

And it might be a plain one, and that's usually used for things like savoury, or ones that have a fluted, a wobbly edge, and they're usually made for sweet scones.

But they can be different sorts of shapes, such as wedges, for example.

Now some scones are sweetened, and they use ingredients such as dried fruit, glace cherries, and also sugar.

But some might be savoury, and they might use ingredients such as cheese, mustard, onion, and herbs.

And there are many different variations of scones around the world.

Now, a scone is made from three basic ingredients.

The first one is flour, self-raising flour, and this type of flour helps a scone rise.

We're also going to be using baking block, and this is an alternative to butter, but butter can be used.

And the last ingredient is milk.

And you can use a non-dairy alternative if you wish.

And these are the three basic ingredients for scones.

Now, when we're making our basic scone, we can also add other ingredients.

So for example, we're gonna add some fruit, and that can be anything you like.

It's your choice.

So we're gonna add sugar just for a little sweetness and also a little bit of cinnamon too.

That will smell absolutely delicious.

And we can use different types of fruits too.

We could use fresh, canned, or frozen.

What would you use, do you think? There's so many different types, aren't there? I mean, here these look like blueberries on the screen here, but we could add banana, pear, apple, plum, or the list goes on.

There's so many different types of fruits that we could use.

So what are the basic ingredients for scones, a, b, c, d? Well, yes, one of them is the fat, isn't it? The fat, either the baking block or the butter.

What's the other ingredient? Yes, well done.

It's milk.

I think there's one more.

What is it? Yes, it's flour.

So these are the three basic ingredients used to make a basic scone dough.

Brilliant work.

Well done.

Now, like scones, other baked recipes can be adapted.

So for example, you might use different types of flour for example.

So you might use some self-raising flour, which is a white flour, or perhaps we might use wholemeal flour, or perhaps we could add different types of ingredients to it.

There might be different types of fruits, sugars, or spices for example.

Or we could change the shape.

So here's the wedges here, rather than the normal traditional shape.

And like scones, there are many different types of sweet and savoury baked recipes from around the world.

Let's look at a few together, shall we? So some examples include Gugelhupf from Germany, which is a lovely type of cake, or perhaps it could be shortbread from Scotland, or perhaps conchas from Mexico.

So these are three different types of baked recipes from around the world.

Other examples could include rugelach from Israel, for example, or perhaps Anzac biscuits from Australia, or Chelsea buns from the UK.

So as you can see, there are lots of different types of baked recipes from around the world.

So true or false? Baked recipes cannot be adapted as the recipes will not work.

Is that true or false? Yes, that's false, isn't it? And why is that? Well, baked recipes can be adapted using different flours and ingredients, and they can be different shapes too.

Well done.

That's great work.

So I've got a task for you here.

And what I want you to do is to create two batches of scones, one savoury and one sweet.

Now the basic dough, which we've been through, is the flour, the baking block or butter, and milk.

So you're gonna do one version, which is savoury.

So here are just some examples of savoury ingredients that you could use, but it's entirely up to you.

These are just some suggestions.

So one batch is savoury and the other batch is sweet.

So here's just, again, some ideas that you could use for sweet ingredients.

And then you need to think about what shape they're going to be.

And why not give it a name too? So good luck to you.

Create two batches, one savoury, one sweet, and we'll come back very soon to see how you got on.

Good luck.

Well, how did you get on? I bet you did brilliantly.

Have you been creative today? Let's look at a savoury one together, shall we? So here's our basic dough.

And our savoury ingredients could be, just as an example, cheese, onion, fresh parsley, and mustard.

And this is our cheesy wedges.

Look at that, a great name.

And look at that photograph.

Beautiful wedges there.

And it's lovely and golden brown too.

How about a sweet one? So here's our basic dough.

And here we're adding strawberries, banana, and cinnamon.

Wow, I bet that's nice.

And it's called a banana-berry triangles.

Look at those.

Don't they look amazing? And I bet you've come up with some great creative ideas too, taking a basic dough and making it savoury or sweet.

Fantastic work.

Well done.

So now let's move on to the second part of the lesson, which is all about making your fruit scone wedges.

So to make our fruit scheme wedges, we're going to be measuring.

And we're gonna be using the weighing scales to measure the flour, the baking block, sugar, and fruit.

We're also going to be using the measuring jug to measure the milk.

And lastly, we're going to use the measuring spoons to measure the cinnamon.

So lots of different ways to measure different ingredients.

We're also going to be rubbing-in, and you may have done this before.

And we're gonna rub the baking block into the flour using our fingertips.

And we're going to shake the bowl every so often.

And that just brings any large lumps to the surface so we can carry on rubbing 'cause we don't want any big lumps of baking block to show up.

And at the end, it needs to look like breadcrumbs.

So true or false? After rubbing in it should look like breadcrumbs.

True or false? Yes, that's right.

That's true, isn't it? And why is that? Well, after rubbing-in, it should look like breadcrumbs so there are no big lumps of baking blocks showing.

Brilliant.

Well done.

Also to make our wedges, we're going to be mixing.

So we're going to mix the sugar and fruit into the flour, and then we're gonna mix the milk into the flour using a table knife.

And if it's a little bit too dry, we're gonna add a little bit of milk, use a spoon.

And if it's too wet, add some flour, again using a spoon.

And the reason we use a spoon is that we can control the amount of milk or flour we add.

Well done.

We're also going to be shaping the dough too.

So we're going to gently shape the dough into a round ball.

And I'm gonna make sure there's no big crack showing, so we can just gently knead it.

And to make sure the dough doesn't stick, we can sprinkle a little bit of flour on the work surface.

We're also going to be cutting the scone dough too.

So we would've put the scone dough onto the lined baking tray.

And then we'd have deeply cut four lines across the dough ball.

But don't cut all the way through, and make sure they're all the same size.

And by doing this, this helps to make eight similar size wedges.

And then lastly, we're going to be using the oven.

So we need to make sure we preheat the oven before we start so it's the right temperature when we need it.

We also need to make sure we just check that temperature too so it's at the right level.

We also might want to set a timer just to make sure the scones don't bake for too long and they burn.

And always we need to use oven gloves when we put food into or take food out of the oven.

Also, in using the oven, we need to make sure the wedges are the same size so they cook for the same length of time.

If they're too big, they might be undercooked.

And if they're too small, they might be overcooked, they might be burnt.

And this is because the heat from the oven takes longer to penetrate and cook the scones the bigger they are.

So let's have a quick check, shall we? So the scone wedges should be the same size when baked, so that a, b, c? Yes, that's right.

So they can cook for the same length of time.

Brilliant.

Well done.

So now we're going to make our fruit scone wedges, but before you cook, I want to make sure you're ready to cook.

So remember to tie up any long hair if you have it, remove any jumpers, wash your hands, and put on a clean apron.

Also, I want you to make sure you've got your ingredients and your equipment ready so you're ready to cook.

And then while you're preparing and cooking, I want you to be safe and hygienic.

That's really, really important.

And also I want you to focus on your food skills so you use them accurately and precisely.

Now, these are the ingredients and equipment you're going to need.

You might wanna pause the video now while you get these ready.

And here's the first part of the recipe.

And here's the second part of the recipe.

So get all your ingredients and equipment ready.

Make sure you've got the recipe.

And good luck to you.

I'm sure you'll do brilliantly.

And we'll come back very shortly to see how you got on.

Pause the video.

Good luck.

Well, how did you get on? Did you enjoy making your fruit scone wedges? I bet you did.

Did you choose different types of fruits and spices.

Oh, if you did, well done.

I bet they were really tasty.

Being creative is great, isn't it? So let's just go through the recipe together to see how you were successful, what things that you did to achieve a brilliant outcome.

Well, the first thing you should have done was to preheat the oven so when you need it, it's at the right temperature.

We would have then lined the baking tray and prepared the fruit that you've chosen.

So for example, you might have to peel it, slice it, or dice it for example.

You then would've put the flour and cinnamon in a mixing bowl, and then rubbed-in the baking block into the flour until it looked like breadcrumbs.

You would've then stirred in the sugar and the fruit and then added the milk to form a lovely soft dough.

Do you remember, using a table knife? You would've rolled the dough very lightly on a floured surface to make a ball, and then put this on a baking tray and press it roughly into about a 12 centimetre round, but still ball shaped.

Then you would've cut four deep lines over it, cutting deeply, but not all the way through to make the eight wedges.

Then you would've baked it in the oven for about 20 to 25 minutes until they were risen and golden brown.

And lastly, you would've transferred these to a cooling rack and let them cool down for about 10 minutes.

Well, brilliant.

I hope you really enjoyed making them.

I hope they come out really, really well and they taste great.

Well, that's it.

Let's have a quick summary of what we've learned today.

We've been through so much, haven't we? Well, the first thing is that scones have thought to originate from Scotland in the early 1500s, a long while ago.

And they're made from three basic ingredients.

Flour, a fat, for example baking block or butter, and milk.

And like scones, other baked recipes can be adapted.

For example, you can change the flour, add other ingredients, or have a different shape.

And the wedges should be cut to the same size so they cook for the same length of time.

This is because the heat from the oven takes longer to penetrate and cook the scones the bigger they are.

Remember some of them could be undercooked and some overcooked or burnt.

And lastly, we've used lots of different food skills, haven't we today? So we've had lots of different types of measuring, rubbing-in, mixing, cutting, and using the oven, baking.

Well, brilliant work.

I'm so pleased with your progress.

You're doing so well, and hope you come back again for another cooking and nutrition lesson with me.

Thanks a lot.

Bye.